A modest portion of tangy tomato pasta with white beans and fresh basil.
By james
Servings
2
160 g Dried spaghetti
3 tbsp Extra virgin olive oil
3 clove Garlic
0.25 tsp Red chili flakes
1 can Canned crushed tomatoes
1 cup Canned cannellini beans, drained and rinsed
0.5 cup Fresh basil leaves
1 tsp Lemon juice
0.25 cup Parmigiano-Reggiano, finely grated
1.5 tsp Fine sea salt
0.25 tsp Black pepper
1.5 L Water
Calories
793 kcal
Protein
27g
Carbs
105g
Fat
31g
Fiber
19g
Sugar
13g
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Make the Sauce
1. Thinly slice the garlic. Warm 2 tbsp of the olive oil in a large deep skillet over medium-low heat, then add the garlic and chili flakes and cook gently for 1 minute until fragrant but not browned.
3 tbsp Extra virgin olive oil,
3 clove Garlic,
0.2 tsp Red chili flakes
2. Pour in the crushed tomatoes, add a pinch of the salt and the black pepper, and simmer over medium heat for 12 minutes, stirring occasionally, until the sauce thickens and tastes sweet rather than raw.
1 can Canned crushed tomatoes,
1.5 tsp Fine sea salt,
0.2 tsp Black pepper
3. Stir in the cannellini beans and simmer for 3 minutes so they absorb the flavor, lightly crushing a few against the pan to thicken the sauce. Add the lemon juice to brighten the tomato.
1 cup Canned cannellini beans, drained and rinsed,
1 tsp Lemon juice
Cook the Pasta
4. While the sauce simmers, bring the water to a boil in a large pot and add the remaining salt. Cook the spaghetti for 1 to 2 minutes less than the package directions until just shy of al dente. Reserve 1 cup of the starchy pasta water, then drain without rinsing.
160 g Dried spaghetti,
1.5 tsp Fine sea salt,
1.5 L Water
Toss and Serve
5. Transfer the drained spaghetti to the sauce with about 1/2 cup of the reserved pasta water. Toss over medium heat for 1 to 2 minutes, adding more pasta water a splash at a time, until the sauce lightly coats every strand.
160 g Dried spaghetti,
1.5 L Water
6. Remove from the heat and tear in the basil leaves. Toss in the Parmigiano-Reggiano, divide between two warm bowls, and finish with a drizzle of the remaining olive oil.
3 tbsp Extra virgin olive oil,
0.5 cup Fresh basil leaves,
0.2 cup Parmigiano-Reggiano, finely grated
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By james
